Thursday, January 19, 2012

Carmelized Onion, Mushroom and Goat Cheese Crustless Quiche

Do any of you remember the blog, "Euro Chic"? It was one of the first I started reading when I got into this wonderful blog world.

The author was a beautiful career woman in her early 30's. She posted pictures of herself in classic and stylish outfits, wrote introspective thoughts on living a French chic lifestyle and kept her readers abreast of her growing social life in Boston. She was elegant and intelligent and I thoroughly enjoyed reading about her life.

Euro Chic would often post recipes on her blog. One recipe that I kept in my regular rotation was a Carmelized Onion, Mushroom, and Goat CheeseTart. I made it many times. It was a great dish to take on picnics.

Unfortunately for us all, Euro Chic stopped blogging and shut down her blog last year. I neglected to print or save a copy of her recipe and so the exact ingredients and directions are unavailable.

Thankfully, I made it frequently enough that I remember most of the ingredients and steps. I have modified it here on Sugarless, Flourless and Fabulous by making it crustless and therefore, low carb.

Carmelized Onion, Mushroom and Goat Cheese Crustless Quiche
Adapted from Euro Chic


2 large red onions, sliced about 1/4 inch thick 
3 cups sliced mushrooms - I used 4 cups. It was a little too much. If you love lots of mushrooms, use four. 
4 tablespoons unsalted butter
12 ounces goat cheese
1/4 cup organic heavy cream
9 organic eggs
Salt and pepper to taste ( I use white pepper - it's prettier in this dish)

First, caramelize the sliced red onions. This takes about 30 minutes (see below for what you can be doing in the meantime). Melt 2 tablespoons butter in a large sauté pan. Add the onions and stir. Cook the onions over medium-low heat, stirring occasionally until they have shrunken considerably and turned a golden color - not browned, but carmelized.

Remove the onions to a bowl and set aside. 

Melt the rest of the butter in the same pan and add the mushrooms. Sauté them until just cooked. Use a slotted spoon to remove the mushrooms and add to the bowl of onions. Add salt and pepper to taste and stir.

While you are busy sautéing and caramelizing, get out your blender. Turn your oven to 350 degrees. Crack 9 eggs into the blender, add the cream and 8 ounces of the goat cheese - the rest of the cheese will be going on top later. 

Blend the eggs for about 30 seconds, don't over blend. Pour the mixture into a 9 x 13 casserole dish that has been sprayed with cooking oil. 

Pop it into the oven for about 7 to 10 minutes. All you want is for the egg mixture to set up a bit. Check on it frequently to make sure it's not getting firm. It should be jiggly. 

Take the casserole out of the oven and add the onion and mushroom mixture. Stir to combine. Place dollops of the remainder of the goat cheese on top. Place back in the oven and bake another 30 - 40 minutes. It's ready when the goat cheese dollops start to brown a little.

Take it out and let cool for 10 minutes before serving. This is a great dish to make ahead for to-go breakfasts and lunches. And it can even be served as dinner dish, just add a green salad with a tangy vinaigrette. 


* I vaguely remember there being an herb added to this dish but I can't recall what it was. Thyme? Tarragon? Next time I'll experiment. 


Anonymous said...

Yummy! Thyme would be a great addition; taragon may make it too licorice-y, but to each his own. Do you have any idea what an approximate net carb count would be?

Jodie (aka mummaducka) said...

Yummo, another fab recipe to try, thanks Adrienne. I've now lost 5 Kg (11 pounds) since early jan following low carb, just letting you know your recipes are helping me in my endeavours, many thanks, j.

Adrienne said...

I think it was thyme. I'm going to add a teaspoon of it next time I make it.

According to this link,

red onions have 8 net carbs per cup. I would guess that 2 large onions would yield about 3 cups of onions. So 24 carbs, plus 9 for the eggs, mushrooms would be 6 carbs total for 3 cups, and cheese is zero. 39 total carbs with about 9 servings = a little over 4 carbs.

Not bad!

You could always cut back on the onions and add herbs for more flavor.

Adrienne said...

Oh goodie! I am SO thrilled to hear that!
I stepped on the scale this morning and was elated to find I lost 3 pounds since early January! It really works. I bet you are so proud of yourself :)

Gigi said...

Trying this recipe today! As I type, it's in the oven. :) I didn't have any goat cheese so I had to substitute mozzarella. I halved the recipe and added spinach, which I wilted as the mushrooms were cooking. It smells delicious! Thank you so much for sharing the recipe, I can't wait to dig in.


Gigi said...

Oh, and I added herbes de provence just to see what would happen. Will report back later! :)

Adrienne said...

Gigi, I hope your dish turned out. Be sure to let us know. I'll try it myself if you liked it. It sounds very flavorful and I love spinach.

Mrs. Stranded said...

This sounds really good. I'm going to try it!

Gigi said...
This comment has been removed by the author.
Gigi said...

It turned out beautifully--sorry for the delay in response! I am actually eating another modification of this recipe right now. I decided to see what would happen if I added fresh mozzarella and topped the quiche with a little shaved parmesan. Happy to report that it seems that this recipe is impossible to ruin, haha! As with last time, I added a couple of handfuls of spinach. Then I decided to add a few slices of bacon and cut the butter by a couple of tablespoons to compensate. I love it! Thank you again for sharing this recipe--it is proving to be a favorite in my household. :)

(edited for strange grammatical errors)